Sautéed Chicken with Sweet Potatoes and Pears

Name: Sautéed Chicken with Sweet Potatoes and Pears
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 4 skinless, boneless chicken-breast halves, 2 pork tenderloins, halved (1 1/2 to 2 pounds total), or 1 1/2 pounds skinless salmon fillet (4 pieces); 1 teaspoon Dijon mustard; 1 Tbsp fresh tarragon leaves, chopped; 0 teaspoons kosher salt; 2 Tbsps olive oil; 1 firm pear -- peeled, cored, and cubed; 2 Tbsps red wine vinegar; 355 milliliters large sweet potato, peeled and cubed

You can never have too many main course recipes, so give Sautéed Chicken with Sweet Potatoes and Pears a try. This recipe serves 4. One serving contains 266 calories, 25g of protein, and 10g of fat. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have sweet potato, chicken-breast halves, dijon mustard, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Heat the oil in a large skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle the chicken, pork, or fish with the salt and pepper. Saut until cooked through, 8 to 10 minutes per side for the chicken, 12 to 15 minutes per side for the pork, or 5 to 7 minutes per side for the fish.

Ingredients you will need

Salt And Pepper

Whole Chicken

Fish

Pork

Remove from the skillet, cover, and set aside.

Equipment you will use

Frying Pan

Add the sweet potato and 1/2 cup water to the skillet and cook over medium heat, stirring, about 5 minutes.

Ingredients you will need

Sweet Potato

Water

Equipment you will use

Frying Pan

Add the pear and cook for 5 more minutes or until the potato is tender.

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Potato

Pear

Transfer to a bowl. Toss with the vinegar, mustard, tarragon, the remaining salt, a few grinds of pepper, and 3 tablespoons of water. Divide the meat or fish among 4 plates. Spoon the vegetables over each entre. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Vegetable